The Sheep

Our sheep are a crossbreed of East Friesian and Lacaune dairy sheep. The East Friesian breed, originating from the Friesland area of Germany and Holland, are known for their superior quantity and quality of milk production. The Lacaune sheep, originating in the south of France, are similarly known for their milk production as well as their hardiness. Our sheep are all raised on pasture free from herbicides, pesticides, and fertilizers during the growing season and are supplemented with hay and grain in the winter. We milk seasonally beginning in the spring and then drying off in late summer.

Did you know?

Sheep’s milk has a higher percentage of fats, solids, and protein than either cow or goat’s milk, making it ideal for cheesemaking. The smaller fat and protein molecules also make it easier to digest for many people. The creamy consistency of their milk lends to such popular cheeses as Roquefort from France, Manchego from Spain, and Pecorino from Italy.

Sheep’s milk has a higher percentage of fats, solids, and protein than either cow or goat’s milk, making it ideal for cheesemaking. The smaller fat and protein molecules also make it easier to digest for many people. The creamy consistency of their milk lends to such popular cheeses as Roquefort from France, Manchego from Spain, and Pecorino from Italy.